Evaluation of Brie cheese maturity from indentation test
Rheological properties of Brie cheese with different time of ripening (1, 3, 4, 5, 6, 7 and 8 weeks) were evaluated. This evaluation has been performed using the indentation test at the constant speed of the indentor penetration (20 mm/min). Two types of the indentors (bar and ball) have been used....
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Mendel University Press
2010-01-01
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Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
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Online Access: | https://acta.mendelu.cz/58/5/0281/ |
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doaj-7e815ad7c5cf435bb676e3eec573c0d72020-11-24T22:27:28ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102010-01-0158528128810.11118/actaun201058050281Evaluation of Brie cheese maturity from indentation testŠárka Nedomová0Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaRheological properties of Brie cheese with different time of ripening (1, 3, 4, 5, 6, 7 and 8 weeks) were evaluated. This evaluation has been performed using the indentation test at the constant speed of the indentor penetration (20 mm/min). Two types of the indentors (bar and ball) have been used. The hardness of the cheese increased during the first three weeks of the ripening and than it decreased. The properties evaluated from the indentation test approved the isotropic behaviour of the tested cheese. The viscoelastic properties of the tested cheese have been obtained. The se properties were achieved using a methodology enabling to convert the indentation force–displacement response into the stress–strain relations. The obtained viscoelastic properties are independent on the used type of the indentor.https://acta.mendelu.cz/58/5/0281/Brie cheeseripeningindentationviscoelasticitystressstrain modulus |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Šárka Nedomová |
spellingShingle |
Šárka Nedomová Evaluation of Brie cheese maturity from indentation test Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis Brie cheese ripening indentation viscoelasticity stress strain modulus |
author_facet |
Šárka Nedomová |
author_sort |
Šárka Nedomová |
title |
Evaluation of Brie cheese maturity from indentation test |
title_short |
Evaluation of Brie cheese maturity from indentation test |
title_full |
Evaluation of Brie cheese maturity from indentation test |
title_fullStr |
Evaluation of Brie cheese maturity from indentation test |
title_full_unstemmed |
Evaluation of Brie cheese maturity from indentation test |
title_sort |
evaluation of brie cheese maturity from indentation test |
publisher |
Mendel University Press |
series |
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
issn |
1211-8516 2464-8310 |
publishDate |
2010-01-01 |
description |
Rheological properties of Brie cheese with different time of ripening (1, 3, 4, 5, 6, 7 and 8 weeks) were evaluated. This evaluation has been performed using the indentation test at the constant speed of the indentor penetration (20 mm/min). Two types of the indentors (bar and ball) have been used. The hardness of the cheese increased during the first three weeks of the ripening and than it decreased. The properties evaluated from the indentation test approved the isotropic behaviour of the tested cheese. The viscoelastic properties of the tested cheese have been obtained. The se properties were achieved using a methodology enabling to convert the indentation force–displacement response into the stress–strain relations. The obtained viscoelastic properties are independent on the used type of the indentor. |
topic |
Brie cheese ripening indentation viscoelasticity stress strain modulus |
url |
https://acta.mendelu.cz/58/5/0281/ |
work_keys_str_mv |
AT sarkanedomova evaluationofbriecheesematurityfromindentationtest |
_version_ |
1725749811846578176 |